where most Jewish immigrants came from during the first half of the 1900s. (Eastern European Jews were also called Ashkenazim.) The cooking of this region was generally simple and hearty. It contained plenty of fat but was not highly spiced. Main dishes were usually meat or poultry based. ...
Iranian-born Jews contributed a recipe for dolmeh, grape leaves stuffed with rice, mint, onions and raisins. Polish mushroom and sour cream dip is a specialty of Holocaust survivor Helen Ciesla Covensky. Popular knishes, flaky pastry stuffed with savory potatoes, are from the Ukraine. And ...
AJewish Holiday kitchen has opened at Disney World, part of this year’s Epcot International Festival of the Holidays. Called “L’Chaim,” it will feature popular Jewish foods like pastrami on rye, potato knishes, chicken and matzo ball soup, and black and white cookies. The menu looks del...